Protein coffee is an easy way to add extra protein to an everyday cup without turning it into a separate shake. This hot version combines strong coffee, vanilla protein powder and warm milk for a smooth, creamy drink that works particularly well at breakfast or after exercise. The key is to make a paste with cool milk before adding the coffee, which helps prevent lumps. An iced variation is also included for anyone who prefers a colder, more refreshing option.
- Serves: 1
- Prep time: 5 minutes
- Cook time: 3 minutes
Ingredients
120 ml freshly brewed strong coffee
25 g vanilla protein powder
150 ml milk
¼ tsp vanilla extract
1 tsp maple syrup (optional)
A handful of ice cubes (for the iced version)
Method
- Brew the coffee: Prepare the coffee and leave it to stand for 1–2 minutes. It should remain hot but no longer be boiling.
- Make a smooth paste: Place the protein powder in a large mug. Add the vanilla extract, maple syrup and 2–3 tablespoons of the milk. Whisk until completely smooth and free from lumps.
- Add the coffee: Gradually pour the hot coffee into the protein mixture, whisking continuously as you pour.
- Warm the milk: Gently heat the remaining milk in a small saucepan or microwave until steaming but not boiling.
- Finish the drink: Gradually stir the warm milk into the coffee. Whisk briefly or use a handheld milk frother for a lighter, foamier finish, then serve immediately.
Tip: Avoid adding protein powder directly to boiling coffee, as the sudden heat can make it clump.
Tip: Never shake hot coffee in a sealed protein shaker because pressure can build up inside.
Tip: If your protein powder is already sweetened, taste the coffee before adding maple syrup.
Iced Alternative
Allow the brewed coffee to cool completely. Whisk the protein powder, cold milk, vanilla extract and maple syrup together until smooth. Fill a tall glass with ice, pour in the coffee and add the protein milk. Stir thoroughly before serving.